Crystelle Pereira has given the baking a break for a minute and created us these delicious coconut-crusted paneer bites. So moreish, you'll love them.
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Serves
4
For the Coconut-Crusted Paneer
Paneer
Cornflour
Black Pepper
Ground White Pepper
Garlic Powder
Ground Ginger
Onion Salt
Salt
Chinese 5 Spice
Chilli Flakes
Oat Milk
Desiccated Coconut
Coconut Oil
For the Hot Honey Dip
Runny Honey
Chilli Flakes
Red Chilli
Lime
Serves
4
For the Coconut-Crusted Paneer
Paneer
Cornflour
Black Pepper
Ground White Pepper
Garlic Powder
Ground Ginger
Onion Salt
Salt
Chinese 5 Spice
Chilli Flakes
Oat Milk
Desiccated Coconut
Coconut Oil
For the Hot Honey Dip
Runny Honey
Chilli Flakes
Red Chilli
Lime
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Step 1.
In a bowl, mix together all the dry ingredients (your cornflour and various seasonings) apart from the desiccated coconut and chilli flakes.
Step 2.
Add desiccated coconut and milk into two separate bowls.
Step 3.
Cut the paneer into 25 cubes. Take each cube, dip into the milk, then into the dry cornflour mixture, back into the milk, and finally into the desiccated coconut.
Step 4.
Once all 25 pieces have been coated, heat up your coconut oil in a non-stick pan on a medium-high heat and cook for a few mins on each side until crispy.
Step 5.
Now it’s time to make your honey. Start by finely dicing your chilli. Wipe down the pan and add the diced chilli along with your chilli flakes. Cook this on a dry pan on low heat for 1 minute. Then add in the honey and squeeze in the juice of a lime. Mix to combine and cook this for 4 mins, to allow the chillies to infuse in the honey. This will be very hot, so carefully pour into a small dish and leave to cool.
Step 6.
To serve, dip the paneer in the hot honey and enjoy.
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